Ingredients
1 aubergine, (225g/8oz in weight), rinsed, trimmed and cut into small chunks
2-3 garlic cloves, peeled and sliced
1 medium red onion, peeled and cut into wedges
1 red chilli, rinsed, deseeded and finely chopped
1 red pepper, rinsed, deseeded and cut into small pieces
1 yellow pepper, rinsed, deseeded and cut into small pieces
2 courgettes, (300g/10oz in weight), rinsed, trimmed and cut into chunks
1 tbsp olive or sunflower oil
225g/8oz cherry tomatoes, rinsed and halved
250g packet Soya pieces well drained and diced
100g/4oz pak choi, rinsed and shredded
Salt and freshly ground black pepper

Serves: 6 Preparation: 10 mins Cooking: 55 mins
Method
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6, 15 minutes before cooking. Place the aubergine into a roasting tin together with the garlic, onion, chilli, peppers and courgettes. Pour over the oil and stir the vegetables in the oil.
Cook in the preheated oven for 20 minutes, then stir the vegetables, add the cherry tomatoes and soya pieces. Continue to cook for 10 minutes before stirring in the shredded pak choi with seasoning to taste.
Cook for a further 5-10 minutes or until the vegetables are tender. Spoon onto a warm serving dish, and serve immediately.